Golden Lentil Soup

This Golden Lentil Soup is amazingly creamy, rich, tasty, and healthy soup – a Golden soup!  Lentils are the star here; however, Turmeric plays an important role in giving this soup the amazing yellowish-orange-golden color.  Turmeric is a natural anti-inflammatory so not only does it bring flavor and color, but it also has healing benefits!  So, this is really the ultimate soup…lentils, turmeric, tomatoes, and did I mention spinach??

My relationship with lentils is a new one, but after developing this week’s meal kit plan with lentils as the star, I have truly developed a love for these little guys.  The truth is, I never really ate them and definitely never cooked with them before.  There was no particular reason, I just never grew up eating them, was never a vegetarian, and frankly never thought they were going to be that tasty.  But then my husband, Dave, decided to be a vegetarian for 30days.  He listened to Matt Cutts’ Ted Talk, Try Something new for 30 Days, where Matt talked about how to slow down life to better enjoy it and one way to do that was to tackle 30-day-challenges for yourself.  Now, Dave has been a happy meat eater all his life and has never gone on any sort of diet restriction – ever – so this was truly an exercise in discipline.  I, as the loving and supportive wife, started cooking vegetarian and this is how we welcomed lentils into our kitchen and into our lives.

Ok, so Lentils are not just a vegetarian staple, they are actually VERY versatile and very healthful.  They have high levels of soluble fiber, so they are important for helping keep cholesterol low, supporting heart health and they great for digestive health.  Lentils are also high in protein, and a good source of iron.  If you are a newcomer to the world of lentils, try these surprisingly delicious and versatile recipes and I promise, you will be Loving Lentils too!

Golden Summer Lentil Soup

This Golden Lentil Soup is amazingly creamy, rich, tasty, and healthy! Lentils are the star here; however, Turmeric plays an important role in giving this soup the amazing yellowish-orange-golden color. Turmeric is a natural anti-inflammatory so not only does it bring flavor and color, but it also has healing benefits! So, this is really the ultimate soup…lentils, turmeric, tomatoes, and did I mention spinach??

Course Main Course, Soup
Cuisine American, Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large yellow onion diced
  • 2 large garlic cloves minced
  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 15 oz Can diced tomatoes, with juices
  • 15 oz Can coconut milk
  • 3/4 cup uncooked red lentils rinsed and drained
  • 3 cans low-sodium vegetable broth
  • 1/2 teaspoon salt or to taste
  • Ground black pepper to taste
  • Red pepper flakes or cayenne pepper to taste
  • 5 oz baby spinach

Instructions

  1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
  2. Stir in the turmeric and cumin until combined. Continue cooking for about 1 minute, until fragrant.
  3. Add the can of diced tomatoes (with juices), can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
  4. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
  5. Turn off the heat and stir in the spinach until wilted. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread.

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